Lamb Stew with Potatoes and Carrots

Serve this hearty stew with warm hunks of sourdough bread and herbed butter for dipping.

Serves: 10Hands-on: 15 minutesTotal: 5 hours 15 minutesDifficulty: Easy

Serves: 10


  • 4 lbs. lamb, cubed
  • 5 cups water, divided
  • 3 large carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 lb. small new potatoes, halved
  • 1 medium onion, peeled and diced
  • 1⁄2 tsp. salt
  • 2 cups water
  • 1 bouquet garni (thyme, bay leaf, rosemary, and parsley tied together)
  • 1⁄2 cup all-purpose flour
  • 1 Tbsp. Worcestershire sauce
  • 1 bunch parsley leaves, torn


  • Cube the lamb. Heat it in 2 cups water in a covered pot over high heat and boil 10 minutes, then drain. Transfer the meat to the slow cooker.
  • Combine the meat and vegetables with salt, 2 cups water, and the bouquet garni in the slow cooker.
  • Cover and heat on a low setting for 5 hours.
  • Half an hour before serving, remove the bouquet garni. Blend the flour and remaining 1 cup water and stir slowly into the stew. Stir in the Worcestershire sauce and top with parsley